Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.
Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.
Photograph by Jonathan Kantor
Recipe courtesy Ellie Krieger for Food Network Magazine